Need a super simple meal on hand? Simply pull a bag of Paleo taco salad meat out of the freezer, thaw, and dump on a giant salad for a quick, filling, Paleo-approved meal!
2 Servings Recipe By Pin Print
Paleo Taco Salad

Ingredients

  • 1 pound Ground Beef
  • 1 tablespoon Chili Powder
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Red Pepper Flakes
  • ¼ teaspoons Oregano, Dried
  • ½ teaspoons Paprika
  • 1 ½ teaspoons Cumin
  • ¼ teaspoons Sea Salt
  • ½ cups Water
  • Make It Now / Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 2 cups chop Lettuce, Leaf

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = 8 ounces taco meat and 1 cup lettuce
  • 430 Calories
  • 24g Total Fat
  • 9g Sat Fat
  • 1g Trans Fat
  • 145mg Cholesterol
  • 560mg Sodium
  • 6g Total Carb
  • 3g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 47g Protein
  • 11 WW SmartPoints
  • Diabetic Exchanges: 2 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 0 Starch
  • 1 Veg
  • 6 Lean Meat

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat a large skillet over medium-high heat and brown ground beef.
  2. When cooked through, add spices and water. Stir until thoroughly seasoned.
  3. Serve on lettuce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat a large skillet over medium-high heat and brown ground beef.
  2. When cooked through, add spices and water. Stir until thoroughly seasoned.
  3. Allow to cool.
  4. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat on stovetop over low heat for 8-10 minutes, until warmed through.
  2. Serve on lettuce.

4 Comments

Join the discussion
    1. If I use dressing, I usually just squeeze a 1/2 lemon or lime of the dish. Sometimes an olive oil/rice vinegar could work depending on the type of salad.

Leave a Reply

Your email address will not be published.